Introduction to Food Microbiology
In this module, an understanding of basic microbiology related to food spoilage and food poisoning microorganisms will be covered in the module. Students will learn how to identify important pathogens and spoilage microorganisms in foods and the conditions under which they will grow, and the conditions they are inactivated, killed or made harmless in food systems. Students will also recognize the various considerations in the food safety control, particularly in fresh produce such as fruits and vegetables, poultry and seafood, dairy and other beverages. Through practical sessions, students will learn hands-on skillset in microbiological lab techniques.
In this module students will appreciate the importance of packaging to maintain food quality and to extend its shelf life. Students will be introduced to different types of packaging materials (glass, plastic, paper, metal) and their possible combinations for applications on various food and beverage products. Various packaging technologies (modified atmosphere packaging, active packaging, retort pouch, microwaveable packaging) will also be explored. Students will also understand the interactions between the food and packaging materials, e.g. corrosion, migration, leaching. Students will also be introduced to regulation governing usage of sustainable packaging.
Sustainable AgriFood Production
This module presents the basic nutritional needs for a healthy society, and analyses the flow of food and nutrition from primary production to consumers, and finally managing food waste. It covers the geographical requirements for agriculture, the effect of global climate change on arable space, the distribution networks that bring foods to consumers locally and globally, geo-political factors that can disrupt this flow, market penetration of new products, determination of pricing based on supply and demand, and the strategies to cope with mounting food waste. Importance of Sustainable Development Goals (SDGs) and the use of material and energy flow management will also be covered.
Food Quality Assurance
This module emphasizes on the importance of ensuring quality assurance in all marketed food products by understanding the Singapore Food Regulations under Singapore Food Agency (SFA) and the implementation of food safety standards such as Sanitation Standard Operating Procedures (SSOP) and Good Manufacturing Practice (GMP) which are essential in food manufacturing. GMP requirements in personnel training, hygiene and cleanliness, building and facilities, warehousing, production control, machine and maintenance, laboratory and quality control and documentation will be covered. Students will also learn about the key areas in the food establishment inspection and conduct internal inspection as part of the compliance with the food standards.
Food Safety Management Systems
This module covers the preventive approach towards ensuring that the food is safe for consumption. To achieve the understanding of the food safety standards, students will learn how to plan, implement and maintain a HACCP system (e.g. SS583:2013/ SS444:2018) as well as the essential elements covered in the ISO 22000:2018 standard with appropriate control measures at all stages of food preparation. To equip students with the capability of implementing such food standards, methodologies to study and make cross references with the guidelines and requirements to integrate and harmonize various existing national and industry-based certifications will also be covered.